CN107568641A - A kind of method using microbial fermentation fish bean curd - Google Patents
A kind of method using microbial fermentation fish bean curd Download PDFInfo
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- CN107568641A CN107568641A CN201710896468.7A CN201710896468A CN107568641A CN 107568641 A CN107568641 A CN 107568641A CN 201710896468 A CN201710896468 A CN 201710896468A CN 107568641 A CN107568641 A CN 107568641A
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Abstract
The present invention relates to a kind of method using microbial fermentation fish bean curd, comprise the following steps：Fish bean curd briquet is made, fish bean curd openpore is cut into the fish bean curd briquet of multiple squares, and space code is placed in round；Mucor is inoculated with, uniformly sprays mucor bacteria suspension on each briquet surface；Cultivated in the incubator that round equipped with fish bean curd briquet is placed in, until fish bean curd briquet surface grows Mucor；The salty base of fish bean curd is made, fish bean curd briquet surface Mucor is smoothed, in every piece of fish bean curd briquet surface smear salt, in being cultivated in incubator；Fermentation, the good red yeast rice thick gravy of pre-production is added into the round equipped with the salty base of fish bean curd, is placed in ferment at constant temperature in incubator.Advantage：It is bright-colored, mouthfeel is tender and crisp, gives off a strong fragrance, amino acid content is higher, is easily absorbed by the human body, and has higher nutritive value, there is certain inoxidizability, and contains each amino acid being easily absorbed by the human body.
Description
Technical field
The present invention relates to fish bean curd production technical field, more particularly to a kind of method using microbial fermentation fish bean curd.
Background technology
In recent years, as China's fishery and the development of process technology, the surimi product industry in China make significant progress,
Surimi product is loved by consumers, this emerging instant food of minced fillet adds in aquatic products as a kind of traditional aquatic product
Increasingly consequence is occupied in work, there is preferable market development prospect.Nowadays surimi product is positioned at " chafing dish material
Reason ", market is more narrow, also limit the consumption of surimi product, so further to research and develop the minced fillet of suitable consumer taste
Product, it is desirable to should not be to do to change on the shape color of product in new product development.
Microbial fermentation produces bonne bouche and beverage of all kinds, has there is thousands of years of history.Until the present
Day is still employed.But there is many problems, such as the bad control of fermentation process in traditional fermentation method, tend to have miscellaneous bacteria and be mixed into
So as to influence the quality of product, with the development of fermentation technique, fermentation industry is developed rapidly, and the benefit for industry of fermenting exists
In not affected by a natural, as long as the technology and equipment of fermentation is ripe enough, Diversified Products can be produced.
Using the surimi product of biofermentation technique exploitation high-quality by the extensive concern of domestic and international researcher.But more
More reports is that the microbial fermentation of fish is applied to produce various alec, petis and fermentation fish meal.It was related in recent years micro-
Biofermentation is applied to the research in surimi product, through finding that mixed culture fermentation agent is inoculated with minced fillet can accelerate protein in research
With the degraded of fat, the digestibility of protein and fat is improved, biofermentation minced fillet is not only with nutritive value height, security
The advantages that good, instant, easy preservation and prebiotic effect etc. and gel strength height, and it is remarkably improved minced fillet after fermenting
Acceptable and edible safety.
In addition, most study the keeping quality for being concentrated mainly on microbial fermentation minced fillet and edible quality aspect, fermentation
Surimi product has the features such as unique flavor nutritive value is high, and the good storage phase of security is long.Minced fillet fermentation system in the market
Product ferment local-flavor is not strong enough, and the main purpose of fermentation is to be raising gel performance of minced fillet, mouthfeel, and for nutrition after fermentation
The Changeement of composition is less.
Fish bean curd is an important product form of surimi product, and fish bean curd is also known as fried breaded fish stick, using the flesh of fish as major ingredient, is twisted
Meat mud is equipped with other auxiliary materials and is squeezed into character, is formed through curing frying, because it has golden yellow good appearance.And energy
Bad smell is eliminated, is increasingly favored by consumer, how fish bean curd is effectively fermented therefore, it is necessary to study,
To develop new minced fillet fermented product, it is followed successively by minced fillet secondary industry and establishes biofermentation new technology, to develop high-quality minced fillet
Product provides theoretical foundation, provides theoretical foundation for lifting China's aquatic products processing technical merit, and promote the sound development of fishery.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of method using microbial fermentation fish bean curd, effective gram
The defects of having taken prior art.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of method using microbial fermentation fish bean curd,
Comprise the following steps：
Step 1: fish bean curd briquet is made, specifically, fish bean curd openpore to be cut into the fish bean curd base of multiple squares
Block, and space code is placed in round；
Step 2: inoculation mucor, specifically, the round equipped with fish bean curd briquet is transferred in desinfection chamber, and
Mucor bacteria suspension is uniformly sprayed on each briquet surface；
Step 3: the round equipped with fish bean curd briquet is placed in 24~27 DEG C of incubator, 65~80h is cultivated,
Until each fish bean curd briquet surface grows Mucor；
Step 4: making the salty base of fish bean curd, specifically, in desinfection chamber, the fish bean curd briquet table of Mucor will be grown
Face smooths, and in every piece of fish bean curd briquet surface smear salt, is put into 24~27 DEG C of incubators, cultivates 22~26h；
Step 5: fermentation, specifically, adding the good red yeast rice halogen of pre-production into the round equipped with the salty base of fish bean curd
Juice, until flooding the salty base of whole fish bean curds, ferment at constant temperature 4~6 weeks in 24~27 DEG C of incubators are placed in, are completed.
Further, the content of protein is 8~10% in above-mentioned fish bean curd openpore.
Further, in step 1, the size of every piece of above-mentioned fish bean curd briquet is 15 × 15 × 15mm.
Further, in step 2, the concentration of mucor bacteria suspension is 7 × 107~9 × 107Individual/ml, every piece of above-mentioned fish bean curd
The amount of the mucor bacteria suspension of briquet surface sprinkling is the 4~6% of above-mentioned fish bean curd briquet quality.
Further, in step 4, the amount of the salt of every piece of above-mentioned fish bean curd briquet surface smear is above-mentioned fish bean curd briquet
The 8~15% of quality.
Further, in step 4, salt is uniformly smeared in the upper surface of every piece of above-mentioned fish bean curd briquet and lower surface, and often
The salt applying amount of the above-mentioned fish bean curd briquet upper surface of block is 1.5 times of lower surface salt applying amount.
Further, above-mentioned red yeast rice thick gravy is boiled by the raw material of following mass fraction forms：
Further, the percent by volume of alcohol is 50~55% in above-mentioned white wine.
Further, above-mentioned spice is anistree, Chinese prickly ash and the mixture of cassia bark, and its mass ratio is 1:0.8:1.
The beneficial effects of the invention are as follows：The fish bean curd that is fabricated to is bright-colored, mouthfeel is tender and crisp, gives off a strong fragrance, amino acid contains
Amount is higher, is easily absorbed by the human body, there is higher nutritive value, there is certain inoxidizability, and each containing being easily absorbed by the human body
Amino acid, the crowd of suitable all age group eat.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment one：The method using microbial fermentation fish bean curd of the present embodiment, comprises the following steps：
Step 1: fish bean curd briquet is made, specifically, fish bean curd openpore to be cut into the fish bean curd base of multiple squares
Block, and space code is placed in round；
Step 2: inoculation mucor, specifically, the round equipped with fish bean curd briquet is transferred in desinfection chamber, and
Mucor bacteria suspension is uniformly sprayed on each briquet surface；
Step 3: the round equipped with fish bean curd briquet is placed in 27 DEG C of incubator, 80h is cultivated, until each
Fish bean curd briquet surface grows Mucor；
Step 4: making the salty base of fish bean curd, specifically, in desinfection chamber, the fish bean curd briquet table of Mucor will be grown
Face smooths, and in every piece of fish bean curd briquet surface smear salt, is put into 27 DEG C of incubators, cultivates 26h；
Step 5: fermentation, specifically, adding the good red yeast rice halogen of pre-production into the round equipped with the salty base of fish bean curd
Juice, until flooding the salty base of whole fish bean curds, ferment at constant temperature 6 weeks in 27 DEG C of incubators are placed in, are completed.
Optimal, the content of protein is 8~10% in above-mentioned fish bean curd openpore, optimal, albumen in fish bean curd openpore
The content of matter is 9.73%.
Preferably, in step 1, the size of every piece of above-mentioned fish bean curd briquet is 15 × 15 × 15mm, and other also can be selected
Size is cut to fish bean curd openpore, but the mucor inoculum concentration of every piece of fish bean curd briquet is accordingly increased or subtracted accordingly
It is few, and the addition of follow-up salt is increased and decreased accordingly also according to the size of fish bean curd briquet.
Preferably, in step 2, the concentration of mucor bacteria suspension is 7 × 107~9 × 107Individual/ml, every piece of above-mentioned fish bean curd
The amount of the mucor bacteria suspension of briquet surface sprinkling is the 4~6% of above-mentioned fish bean curd briquet quality, optimal, mucor bacterium is hanged
The concentration of liquid is 8 × 107Individual/ml, inoculum concentration are the 5% of every piece of above-mentioned fish bean curd base quality.
Preferably, in step 4, the amount of the salt of every piece of above-mentioned fish bean curd briquet surface smear is above-mentioned fish bean curd briquet
The 8~15% of quality, the amount of the salt of every piece of optimal above-mentioned fish bean curd briquet surface smear is above-mentioned fish bean curd briquet quality
10%, and add salt purpose primarily to separate out fish bean curd briquet in moisture with prevent fish bean curd occur corruption,
And fish bean curd is seasoned.
Preferably, in step 4, salt is uniformly smeared in the upper surface of every piece of above-mentioned fish bean curd briquet and lower surface, and often
The salt applying amount of the above-mentioned fish bean curd briquet upper surface of block is 1.5 times of lower surface salt applying amount, to ensure fish bean curd briquet
Interior moisture can be separated out effectively.
Preferably, above-mentioned red yeast rice thick gravy is boiled by the raw material of following mass fraction and formed：
Optimal, above-mentioned red yeast rice thick gravy is boiled by the raw material of following mass fraction to be formed：
Preferably, the percent by volume of alcohol is 50~55% in above-mentioned white wine, optimal, the volume hundred of alcohol in white wine
Divide than being 53%.
Preferably, above-mentioned spice is anistree, Chinese prickly ash and the mixture of cassia bark, its mass ratio is 1:0.8:1.
Embodiment two：The method using microbial fermentation fish bean curd of the present embodiment, comprises the following steps：
Step 1: fish bean curd briquet is made, specifically, fish bean curd openpore to be cut into the fish bean curd base of multiple squares
Block, and space code is placed in round；
Step 2: inoculation mucor, specifically, the round equipped with fish bean curd briquet is transferred in desinfection chamber, and
Mucor bacteria suspension is uniformly sprayed on each briquet surface；
Step 3: the round equipped with fish bean curd briquet is placed in 25 DEG C of incubator, 73h is cultivated, until each
Fish bean curd briquet surface grows Mucor；
Step 4: making the salty base of fish bean curd, specifically, in desinfection chamber, the fish bean curd briquet table of Mucor will be grown
Face smooths, and in every piece of fish bean curd briquet surface smear salt, is put into 25 DEG C of incubators, cultivates 24h；
Step 5: fermentation, specifically, adding the good red yeast rice halogen of pre-production into the round equipped with the salty base of fish bean curd
Juice, until flooding the salty base of whole fish bean curds, ferment at constant temperature 5 weeks in 25 DEG C of incubators are placed in, complete
Fish bean curd using the present embodiment ferment making is optimal, has optimal nutritive value and best mouthfeel.
Other are the same as embodiment one.
Embodiment three：The method using microbial fermentation fish bean curd of the present embodiment, comprises the following steps：
Step 1: fish bean curd briquet is made, specifically, fish bean curd openpore to be cut into the fish bean curd base of multiple squares
Block, and space code is placed in round；
Step 2: inoculation mucor, specifically, the round equipped with fish bean curd briquet is transferred in desinfection chamber, and
Mucor bacteria suspension is uniformly sprayed on each briquet surface；
Step 3: the round equipped with fish bean curd briquet is placed in 24 DEG C of incubator, 65h is cultivated, until each
Fish bean curd briquet surface grows Mucor；
Step 4: making the salty base of fish bean curd, specifically, in desinfection chamber, the fish bean curd briquet table of Mucor will be grown
Face smooths, and in every piece of fish bean curd briquet surface smear salt, is put into 24 DEG C of incubators, cultivates 22h；
Step 5: fermentation, specifically, adding the good red yeast rice halogen of pre-production into the round equipped with the salty base of fish bean curd
Juice, until flooding the salty base of whole fish bean curds, ferment at constant temperature 4 weeks in 24 DEG C of incubators are placed in, are completed.
Other are the same as embodiment one.
It should be strongly noted that fish bean curd inoculation mucor carries out prior fermentation, Mucor first is big on fish bean curd surface
Amount growth, forms one layer of tough thick mycoderm epidermis, and so that blank is molded, secondly Mucor secretes in growth course and accumulated big
The enzyme systems such as protease lipase, cellulase and the alpha-amylase of amount, in favor of the association of each enzyme system during later stage fermentation
Same-action.During the fermentation, due to the effect of various enzymes so that during fish bean curd ferments, constantly decomposition of protein
Matter is referred to as peptides, rear to be broken down into amino acid again, has preferable effect to the flavor of fish bean curd, amino-acid nitrogen is in fish bean curd
Important flavor precursors, the quality after being fermented with fish bean curd have close relationship.It can be produced during mold fermentation big
The protein that the protease of amount is decomposed with this in fish bean curd turns into substantial amounts of amino acid and polypeptide, so as to have preferable quality.
The base that salts down is the important step in process, and the salt adding amount for the base that salts down will be controlled strictly.The base that salts down mainly has three
Effect：First, salt penetration separates out moisture, to finished product with saline taste in blank；Second, salt can prevent growth and the miscellaneous bacteria of Mucor
Breeding；Third, salt can make automyophagy, the protease of mycelia is deep into solution, be further deep into blank and decompose egg
White matter produces low molecule amino acid.If salt adding amount very little if can not suppress the growth of miscellaneous bacteria, be unfavorable for preservation, while can also influence
The flavor and quality of finished product；If salt adding amount too much if directly affect mouthfeel.Find under study for action in later stage fermentation process salt
Change of the addition to each composition in fermentation process has an impact.Therefore in experimentation by salt down base when salt adding amount grind
Study carefully, for salt down in fermentation process base when salt addition theoretical foundation is provided.
Later stage fermentation inoculation monascus is fermented, and red yeast rice is with a long history, is that the great of ancestor finds and created.Red yeast rice is not
It is only applied to make wine, and is also widely used in fields such as fermented bean curd, vinegar, pigment and Chinese medicines.Red yeast rice is in growth course
A variety of enzymes can be produced.Such as：Amylase, carbohydrase, dextrin enzyme, protease etc., the flavor of product can be improved.Red yeast rice thick gravy
In the salty base surface production monascus ruber of fish bean curd, monascus ruber can be produced during growth metabolism with sterilization or antibacterial work
Active material.A variety of enzymes such as amylase, carbohydrase, protease etc., protease ginseng can be produced during Fermentation Condition of Monascus spp
With the decomposition of fish bean curd protein, promote the generation of amino acid and polypeptide, and starch can be decomposed into by amylase and carbohydrase
The lower-molecular substance such as oligosaccharide and glucose, improve the flavor of product, make product aromatic flavour, aromatic flavour, in addition, monascus
Metabolin containing high value in the tunning of bacterial strain Monascus purpuresus NTU 568 in bacterium, consolidates comprising courage
Alcohol synthesizes monascorubin of inhibiting substances, material for lowering blood pressure, polyphenoils and anti-cancer efficacy etc..In addition, having in red yeast rice
Effect active component can effectively suppress the synthesis of body cholesterol, often edible red yeast rice food, can prevention of cardiovascular disease, reduce
Its incidence of disease, research find that some species of monascus can also produce the physiological activator for reducing blood glucose value, can be effective
Prophylactic treatment diabetes etc..And fish bean curd fermented product its food colour that fermentation is participated in by red yeast rice thick gravy is scarlet, fragrance and
Excellent flavor is hidden not bad long.
It should be noted that the haematochrome and citraurin in red yeast rice composition in red yeast rice thick gravy have higher anti-oxidant work
Property, so that obtained fish bean curd product has preferable inoxidizability.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (9)
- A kind of 1. method using microbial fermentation fish bean curd, it is characterised in that comprise the following steps：Step 1: fish bean curd briquet is made, specifically, fish bean curd openpore is cut into the fish bean curd briquet of multiple squares, and Space code is placed in round；Step 2: inoculation mucor, specifically, the round equipped with fish bean curd briquet is transferred in desinfection chamber, and every Uniformly spray mucor bacteria suspension in individual briquet surface；Step 3: the round equipped with fish bean curd briquet is placed in 24~27 DEG C of incubator, 65~80h is cultivated, until Each fish bean curd briquet surface grows Mucor；Step 4: making the salty base of fish bean curd, specifically, in desinfection chamber, the fish bean curd briquet surface for having grown Mucor is comforted It is flat, and in every piece of fish bean curd briquet surface smear salt, be put into 24~27 DEG C of incubators, cultivate 22~26h；Step 5: fermentation, specifically, the good red yeast rice thick gravy of pre-production is added into the round equipped with the salty base of fish bean curd, Until flooding the salty base of whole fish bean curds, ferment at constant temperature 4~6 weeks in 24~27 DEG C of incubators are placed in, are completed.
- A kind of 2. method using microbial fermentation fish bean curd according to claim 1, it is characterised in that：The fish bean curd The content of protein is 8~10% in openpore.
- A kind of 3. method using microbial fermentation fish bean curd according to claim 2, it is characterised in that：In step 1, The size of every piece of fish bean curd briquet is 15 × 15 × 15mm.
- A kind of 4. method using microbial fermentation fish bean curd according to claim 3, it is characterised in that：In step 2, The concentration of mucor bacteria suspension is 7 × 107~9 × 107Individual/ml, the mucor bacterium of every piece of fish bean curd briquet surface sprinkling are hanged The amount of liquid is the 4~6% of the fish bean curd briquet quality.
- A kind of 5. method using microbial fermentation fish bean curd according to claim 1, it is characterised in that：In step 4, The amount of the salt of every piece of fish bean curd briquet surface smear is the 8~15% of the fish bean curd briquet quality.
- A kind of 6. method using microbial fermentation fish bean curd according to claim 5, it is characterised in that：In step 4, Uniformly smear salt in the upper surface of every piece of fish bean curd briquet and lower surface, and every piece of fish bean curd briquet upper surface Salt applying amount is 1.5 times of lower surface salt applying amount.
- A kind of 7. method using microbial fermentation fish bean curd according to any one of claim 1 to 6, it is characterised in that The red yeast rice thick gravy is boiled by the raw material of following mass fraction to be formed：
- A kind of 8. method using microbial fermentation fish bean curd according to claim 7, it is characterised in that：In the white wine The percent by volume of alcohol is 50~55%.
- A kind of 9. method using microbial fermentation fish bean curd according to claim 8, it is characterised in that：The spice For anistree, Chinese prickly ash and the mixture of cassia bark, its mass ratio is 1:0.8:1.
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| CN109480221A (en) * | 2018-12-22 | 2019-03-19 | 大连民族大学 | It is a kind of by Mucor and the gadus of Fermentation Condition of Monascus spp and preparation method thereof |
| CN112568387A (en) * | 2020-12-08 | 2021-03-30 | 海南热带海洋学院 | Fermented minced fish bean curd and preparation method thereof |
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| CN104905318A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Cold preventing fish fermented bean curd and a preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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